For a non-alcoholic version, omit the Orangecello liqueur and double the amount of fresh orange juice. I recently discovered that it's much less expensive to purchase canned cream of coconut at the Asian market rather than at a conventional grocery store.

Ingredients

1 serv.

ounces freshly squeezed orange juice↗2
ounce freshly squeezed ruby red grapefruit juice1
ounces orangecello liqueur↗2
teaspoon grenadine or 1 teaspoon pomegranate molasses1
cup crushed ice1
tablespoons heavy cream↗2
teaspoons cream of coconut2

Step-by-step instructions

1
Place both juices, Orangecello, grenadine and crushed ice in a blender. Puree until smooth.
2
Whisk together the heavy cream and cream of coconut. Pour the orange mixture into a tall glass. Spoon the cream mixture on top and serve with a long spoon and a straw.
3
Yield 1 twelve ounce beverage.

Source: food.com

Original recipe ↗

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